Recipe courtesy of Chris Valdes

One Pot Arroz Con Pollo

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 servings
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8 ounces boneless chicken thighs, cut into large chunks

1 tablespoon chili powder 

1 tablespoon cumin powder

1 tablespoon minced garlic

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon oregano 

Kosher salt and ground black pepper

1 tablespoon olive oil

3 cups parboiled or regular rice 

1/2 cup peas 

1/2 cup tomato paste 

2 links chorizo, diced 

1 medium onion, chopped

1 medium bell pepper, chopped

1 bay leaf 

1 seasoning packet, such as Goya

1 cup beer 

4 cups chicken stock 

Finely chopped cilantro, for garnish


  1. Preheat the oven to 350 degrees F.
  2. Sprinkle the chicken with the chili powder, cumin, minced garlic, garlic powder, onion powder, oregano and some salt and pepper.
  3. Heat a large saucepan over medium-high heat. Once it's hot, add the olive oil and then place the chicken in the pan. Let it get a nice sear, about 4 minutes until golden brown, then flip the chicken and cook on the other side. Add the rice, peas, tomato paste, chorizo, onions, peppers, bay leaf and seasoning packet and cook for about 5 minutes.
  4. Add the beer and cook until the rice sucks it up. Add the chicken stock, stir the pot, cover with foil and place in the oven until fully cooked, about 20 minutes.
  5. Sprinkle with cilantro and serve.
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